Crispy Chicken Tacos

• 1 pkt. SHAKE N BAKE Seasoned Panko Seasoned Coating Mix
• 1/2 tsp. chipotle chile pepper powder
• 1/4 tsp. garlic powder
• 1 cup KRAFT Finely Shredded Sharp Cheddar Cheese
• 12 fresh chicken tenders (1-1/2 lb.)
• 3 cups coleslaw blend (cabbage slaw mix)
• 1/3 cup KRAFT Mango Chipotle Vinaigrette Dressing
• 12 corn tortillas (6 inch), warmed
• 1 mango, cut into thin matchlike sticks

1. Heat oven to 375 degrees F.
2. Combine coating mix and seasonings in medium bowl; stir in cheese.
3. Moisten chicken with water; dip chicken pieces, 1 at a time, into cheese mixture.
4. Lightly press cheese mixture onto both sides of chicken.
5. (Chicken will not be completely coated.)
6. Place on baking sheet sprayed with cooking spray; top with any remaining cheese mixture.
7. Bake 15 to 18 min.
8. or until done (165 degrees F).
9. Meanwhile, toss coleslaw with dressing.
10. Top tortillas with chicken, coleslaw and mangos; fold in half.

n, pepper powder, garlic powder, cheddar cheese, chicken, cabbage slaw, mango, corn tortillas, mango

Taken from www.kraftrecipes.com/recipes/crispy-chicken-tacos-143444.aspx (may not work)